Coconut Oil Isn't Just for Suntan Lotion
I use extra virgin olive oil just about every day. But there's one thing I don't use it for, and that's cooking. For good reason. When most edible oils (including olive oil) are heated, the oil is damaged and the fats are oxidized. This changes the chemical structure of the oil and can contribute to the development of disease.
Cooking with vegetable oils is even worse. These oils - soy, corn, safflower, sunflower, and canola - are particularly susceptible to heat damage. They're also loaded with omega-6 fatty acids, which have been shown to promote heart disease, inflammation, and cancer.
So what should you cook with? Go for an oil that's stable when heated, especially if you're cooking at high temperatures (as when frying). I'm talking about coconut oil. Not only is it the healthiest oil to cook with but, over the last 75 years, researchers have found that people who naturally eat a lot of coconut oil (including Polynesians and other island cultures) have low body fat and a low incidence of heart disease.
It's not hard to find. Get it at your local health food store or on the Internet.